January 16, 2014

Spicy Shrimp Pasta

This is one of my favorite types of meals for three reasons. The first is because I'm such a huge seafood lover! And especially with shrimp because I'll eat it however it's brought to me. The second is that I love pasta in tomato sauces. I'm pretty sure I could eat spaghetti every other day and be perfectly happy. The third reason is that I love spicy foods. Every now and then I'll challenge my pallet with some habanero wings or really spicy salsa, but I much prefer the types of foods that make you say "Hey! That has a good kick to it!"  And this meal delivers on that. In fact, it delivers on all three of these things. The pasta and shrimp are in a creamy tomato sauce that has just the right amount of heat and is really full of flavor.

What You'll Need:
1/2 pound of linguini or spaghetti
1/2 pound of shrimp
3 Tablespoons of butter
1/2 of a large onion (copped)
4 cloves of garlic (finely chopped)
1 14 oz. can of diced tomatoes (drained)
1/2 cup of dry white wine
4 oz. of tomato sauce (half of the little can)
1 cup of heavy cream
1 packet of dried peppers (like the kind that come with pizza)
dried oregano
dried basil
garlic powder
salt and pepper to taste

1. Start by boiling your water with a couple tablespoons of salt. Nothing is worse than forgetting that you still have to cook your pasta when your sauce is almost ready. Am I right?

2. If you're using fresh shrimp then I recommend peeling, deveining, and washing it before you get your sauce ready just so things will run more efficiently later on. I used frozen pre-cooked shrimp so I defrosted them by running them under warm water and taking off the tails.

*Frozen shrimp is a really easy way to add protein to your meals. They're easy to prep and you can use however much you like for any dish and put the rest back in the freezer.

3. To start the sauce, melt the butter in a medium sized pot or wide pan. Add the onion and saute for a few minutes then add the garlic with a dash of salt and cook for another minute so the garlic doesn't burn.

4. I have found this is the best time to add the pepper flakes. If you like really spicy foods then I would say two packets definitely the way to go. I like to taste it at this point and see what it needs. Just let the seeds let out some of the oils over medium heat. Right when things are getting spicy (and everything is, trust me) add the wine and let it cook off. 

**It's always a good idea to save those little pepper packets that you get when you order pizza (admittedly we have quite a few). Open them and add them to a shaker for easy access or store them in the packets and you have an easy way to add a little spice to any pasta, chicken, or casserole dish!

5. Now, add the canned tomatoes and the tomato sauce to the onions. I only used half of the small can of tomato sauce to compensate for the drained tomato juice but if you like a more "tomtoey" flavor go ahead and add more.

6. Add the cream and carefully stir it all together; letting it simmer on a medium-high heat.

7. As the ingredients are starting to come together, add the other seasonings.  Some days things just need more oregano or pepper than other days so it really depends on how much you like those flavors. Also, if you only used one packet (or a dash) of pepper flakes and want it spicier then you can still add more at this point. The spiciness will be slightly more mild, but still as delicious.

8. Now for the fun stuff! Add the shrimp to the sauce and let it cook or heat up. It'll only take a few minutes.
 
9. Drain your pasta and plate immediately onto giant pasta plates (or regular pasta plates if you're not obsessed like I am). Use a ladle to spoon the spicy shrimp tomato sauce onto the pasta. Top with some parmesan cheese.

10. Serve with a glass of wine and ENJOY!


2 comments:

  1. Oh this sounds so good, I am making it for dinner tonight! Thanks for sharing!

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  2. Awesome! That plate seems easy enough to make, and it helps that you personally wrote down your recipe. The sauce appears to be just the right kind of creamy. I'll definitely try that out today. Thanks for sharing the complete rundown of the procedures! Happy cooking! :)

    Megan Anderson @ Cafe Fina

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